Eggplant Casserole

1 pound eggplant, peeled and diced.
3 medium onions, chopped
1 egg, beaten
2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons buttered, softened
1 cup sour cream
1 cup grated cheese (your choice)
1 cup Ritz cracker crumbs

1. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1 inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.

2. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.

3. Mix sour cream and cheese in a small bowl.

4. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Top with cracker crumbs. Bake 45 minutes.

Recipe from Sandy Brain